A smooth panna cotta pudding with a streak of coffee. And this can be made with very less ingredients and even less of an effort. The caramel renders a favourable twist to the pudding with cranberries and pistachios bringing in the tang. Sit back and enjoy this one!

Ingredients
100ml milk
100ml Amul fresh cream
35gm sugar
1 tsp coffee powder
1 sheet gelatine (if no sheet gelatine,use 5gm powdered gelatine soaked in 1½ tbsp water)
Water, to soak gelatine sheet
Pistachios (skin peeled off) and dried cranberries, to decorate


For caramel


50gm sugar
50gm Amul fresh cream

Preparation
Mix together milk and cream using a hand blender, so that there are no clumps
Simmer the above mixture in a saucepan and gradually add in the sugar and coffee powder
Mix in well so that all the ingredients are well combined
When the mixture starts simmering, soak the gelatine sheet in water for a minute and squeeze out the excess water from it
Add in the soaked gelatine to the milk mixture and mix in well until the gelatine has completely dissolved in the mixture
Take the saucepan out of the heat and sieve the mixture. Let it cool
Then pour the mixture into the moulds/glasses and refrigerate for 1-2 hours
To make the caramel, brown the sugar in a pan until golden in colour, and gradually stir in your fresh cream
Continue stirring until a golden brown caramel sauce is obtained
Pour the caramel sauce on the set panna cotta. Decorate with pistachios and cranberry and serve cold

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